I had the chance to pick blackberries from Jenn and Nicole’s backyard up in A-town, Washington. Their parents own 5 acres of crazy land. It was so much fun picking fresh blackberries in our old sweatpants and dirty hair.
FOV. Fresh off the vine.
My bowl. ‘Sup.
Jenn stole all of Nicole’s blackberries.
Last August, Chris surprised me with a trip to Cambria, CA which is close to Paso Robles which is where all the wineries are which can only mean SO MUCH FUN.
On our drive up north, we stopped at Tio Alberto’s in San Luis Obispo. Chris loves mexican food. And he really loves Tio Alberto’s.
Here’s us in the parking lot of 7-11. Hi.
We stayed in a quaint B&B by the beach. Ain’t she purdy?
Dinner that night we arrived was GOOD. Chris made funny faces at the table.
And I had this incredible seared tofu dish. Yeah, I said tofu. I’m vegetarian – sorry, carnivores.
The next morning we stopped at the beach, where I posed with driftwood and my cup of coffee.
Then, off to Hearst Castle for a bit. I’m sure you’ve seen pics of the place but I thought this one was funny. It looks like homeboy is peeing in the pool.
The interior was insane. I wish I had a library like this. Chris looks like whoa.
Next stop. WINE TASTING. Heck yeah. Here is winery #1.
….and winery #4
A SUPER strong martini from The Edison in Los Angeles. This was before I stopped drinking martinis all together. More on that later.
Funnel cake dessert from SW Steakhouse at the Wynn in Vegas. Need I say more?
Nooo – not that kind of muffin top (what you get when your jeans are too tight and it puffs your tummy out over the waistband – ha!) I mean a real muffin top. I made these little coconut muffins that didn’t budge out of the muffin tin so when I went to peel them out, the stems stayed put while the tops came off. What you see here are just muffin tops – they’re basically glorified cookies. Or are cookies just glorified muffin tops? Hmmm…
This morning we had a sweet/salty breakfast: Chris made an egg bagel sandwich – simple but tasty with a slice of melted Asiago cheese and salami. I, of course, had to tame my sweet tooth and whipped up (what else?) French toast! Thick bread is the BEST for French toast because it absorbs all the egg and sugar mixture. Brioche or challah is popular but I like to use this bomb-tastic bread I got from the Korean market. It’s thick and eggy and creamy and delicious.
Hello egg bagel sandwich!
French toast: BEFORE
French toast: AFTER (with powdered sugar and syrup and butter goodness all over the place)